Turkey Chili
Tender bites of turkey are tucked into a hearty and spicy mix of peppers, sweet onions, and luscious tomatoes. Turkey chili can be bland. But it doesn’t need to be. This turkey chili delivers a beautiful bowl full of flavor!
Equipment
- Large stockpot or Dutch oven
Ingredients
- 8 tablespoons butter*
- 1 large sweet onion, about 2 cups, chopped
- 2-½ pounds turkey Italian sausage, about 10 links, casings removed
- 1 teaspoon chopped garlic
- 1 red bell pepper, seeded
- 1 green bell pepper, seeded
- ¼ poblano pepper, seeded, about 2 tablespoons, adding more if you like a spicier chili
- 10 tablespoons flour
- 1 teaspoon dark brown sugar
- 8 to 10 teaspoons Creole seasoning
- 2 teaspoons cumin
- 1 tablespoon dried oregano
- ½ teaspoon ground cinnamon
- 1-½ teaspoons kosher salt, or to taste
- 1 large can crushed tomatoes, 28-ounces
- 1 can chopped tomatoes, 14.5-ounces
- 1 to 2 cups chicken stock
- 2 cans red kidney beans, drained, 15-ounces each
- 2 bay leaves
- Grated cheese and sour cream for serving, optional
Instructions
- Melt the butter in a large stockpot over medium heat. Add the chopped onions and sauté for about 7 to 10 minutes until they are tender and somewhat translucent.
- Add the turkey, breaking it up and mixing it into the onions. Cook until the turkey is no longer pink. Add the chopped garlic and cook for an additional 3 to 5 minutes.
- Toss the red and green bell peppers along with the poblano pepper into the bowl of a food processor. Process until the peppers are finely chopped. Add the peppers along with any of their juices to the turkey and onions.
- Stir in the flour until well combined and cook for about 3 minutes, stirring frequently.
- Add the brown sugar, the Creole seasoning, cumin, oregano, cinnamon, and kosher salt mixing together with the turkey and vegetables.
- Pour in the crushed tomatoes, the chopped tomatoes, 1 cup of the chicken stock plus the kidney beans and the bay leaves. Reduce the heat to low and continue cooking partially covered for about 1 hour, stirring frequently.
- Check for seasoning, adding any additional kosher salt or Creole seasoning to suit your taste plus any additional stock for desired thickness.
- Serve the chili hot topped with grated cheese and a dollop of sour cream.
Notes
*You can substitute all butter for 4 tablespoons of butter and 4 tablespoons of olive oil.
Creole seasoning can be found in the spice aisle of your food market.